The email addresses you entered will not be stored and will be used only to send this email. Privacy Policies

Ingredients
Serves: 12

1 packet (250g) ginger nut biscuits

130g butter

2 nips (60ml) Cointreau(TM)

1 large pinch saffron thread

1 orange, rind finely grated

130g runny honey

400g cream cheese

400ml thickened cream

Buy ingredients online

per serving

Change supermarket

per serving

Add to trolley

Create a shopping list

View list

Print, email, or view list on your mobile.

Add to shopping list

Powered by Whisk.com

DirectionsPreparation:45min › Cook:8hours › Ready in:8hours45min

Place the ginger nuts and butter in a blender. Blend until you have a slightly-moist and crumbly mixture. Press the crumbs into the base of a 23cm springform pan; refrigerate.

Heat the Cointreau in a small saucepan until it begins to steam; add the saffron threads. Remove from heat and allow to rest for 20 minutes.

Beat the cream cheese with an electric hand mixer on low speed until softened. Slowly beat in the honey and orange rind. Add the saffron mixture and continue to beat. Pour in the cream while continuing to beat on the lowest speed until the mixture is thick enough to firmly hold its shape. Spoon the mixture over the crust. Chill overnight.

Interesting combination of flavors, the crust was excellent, the filling was ok, although I couldn't finish even eating mine. I served to 2 guests that are cheesecake buffs and they were not overly impressed either. Cost of saffron aside, I wont be making this again but I will be experimenting with fillings I can try the crust with!
-
23 Jan 2009
(Review from Allrecipes USA and Canada)